Firehouse CEO: Restaurant industry dealing with unprecedented headwinds

by Alicia Kelso — Editor, QSRWeb.com

Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.

Fast casual execs weigh successes and failures of QSR segment

by Alicia Kelso — Editor, QSRWeb.com

The worst attribute about QSR, attendees agreed, is inconsistency – of quality, service, cleanliness, etc.

How to use technology to turn customers into loyalists

by Alicia Kelso — Editor, QSRWeb.com

There is no longer a one-size-fits-all approach to marketing; technology is personalizing the customer experience.

And, action: Culver's turns to Instagram videos to attract millennials

by Alicia Kelso — Editor, QSRWeb.com

Video marketing is becoming more popular because it takes a 'deeper dive' into the story brands want to tell.

Report: Restaurant mobile websites slow to load digital orders

by Alicia Kelso — Editor, QSRWeb.com

If mobile websites included a click-to-order button that routed customers to a geolocation API, the brands' mobile experiences would be better suited to handle…

Experts share insights on millennial dining-out decisions

by Brenda Rick Smith — Editor, Networld Media Group

Shaped by user-centric devices and the Great Recession, value-conscious millennials are looking for great experiences that are friction-free.

Dunkin’ Brands sees potential for nearly 20K domestic units

by Alicia Kelso — Editor, QSRWeb.com

During the company's investor day this week, CEO Nigel Travis said that being a global company is more difficult than ever because of social media.

Menu trends: Consumers demanding ‘foods with benefits’

by Alicia Kelso — Editor, QSRWeb.com

A menu analyst says the most creative foodservice in the world is being done on college campuses, and that idea generation should start there.

How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

A thing for wings

by Brenda Rick Smith — Editor, Networld Media Group

From QSRs to sports bars, wings are on menus everywhere. Why?

5 reasons restaurants should offer gift cards

Gift cards are a low-cost marketing tool that can help any size restaurant boost sales, order values and profit margins, and can deepen customer relationships.

Why investors are eating up food delivery services

Partnering with a delivery service frees up restaurant owners to focus on food and experience while still expanding their customer base.

Arby's redefines target audience after year-long review

by Alicia Kelso — Editor, QSRWeb.com

The chain has ramped up the number of new products in test four-fold in the past four years.

5 insights from mobile restaurant customers: The new shopper mindset

The increasing use of smartphones is changing the consumer landscape significantly, particularly for restaurant purchasing.

How QSRs and fast casuals are fighting for market share

The QSR segment satisfies customers based on speed and accuracy, and the food is cheap and easy to consume on the go.

Breakfast, beverage competition gets a grip on Dunkin’s sales

by Alicia Kelso — Editor, QSRWeb.com

The quarter marked Dunkin’ Donuts’ highest afternoon guest count on record, and weekly sales in June reached the highest volume.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Holy jalapeno! How hot will menus get?

by Alicia Kelso — Editor, QSRWeb.com

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Taco Bell jumps on protein bandwagon with Power Cantina launch

by Alicia Kelso — Editor, QSRWeb.com

The new menu, and the marketing strategy behind its launch, is geared toward the 18 to 34 age group.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.